Culinary Institute of New York
Located in New Rochelle, New York – just 25 minutes from New York City and its 23,000 restaurants – the Culinary Institute of New York (CINY) offers you a hospitality management and culinary arts education that encompasses passion, professionalism, and pride. Our New York Culinary Institute is an award-winning, nationally recognized culinary leader that provides students with a combination of theoretical education and hands-on experience in culinary arts, pastry arts and hospitality management. Get a taste of who we are!
Baking and Pastry (AAS)
You'll learn great pastry-making techniques and how to make plated restaurant desserts, along with safe food handling and cost control. A capstone course provides direct experience in the student-run Pastry Kiosk and Dining Lab.
Culinary Arts (AAS)
Prepare for a variety of careers in the foodservice industry such as entry level line cook, institutional foodservice operations, food service in the hotel industry, private and corporate catering operations, or foodservice for schools and community ... all pathways leading to the position of executive chef.
Hospitality Management at Monroe
Hospitality Management is committed to preparing you with both a theoretical education in hospitality and hands-on experience in culinary arts.
Hospitality Management (AAS)
Monroe's Hospitality Management associate degree program covers the basics of the industry, including room division, food and beverage, and travel and tourism, all with an emphasis on communication skills.
Hospitality Management (BBA)
Monroe's bachelor 's degree in Hospitality Management provides students with the comprehensive knowledge and skills needed for management positions in the hospitality industry. Students can choose to specialize by concentrating in culinary management or in tourism and destination management.